John Myers
Pork Medallions in Apple and Calvados Sauce with Spaetzle
The perfect pork medallions in apple and calvados sauce with spaetzle recipe with a picture and simple step-by-step instructions.
- 3 whole Pork fillets
- 800 g Spaetzle
- 200 ml Naturally cloudy apple juice
- 2 tbsp Sugar
- 250 ml Cream
- 4 medium sized Apples
- 6 cl Calvados
- 0,5 tsp Ground cinnamon
- Peffer knows
- Black pepper from the mill
- Sea-Salt
- Butter
- Clarified butter
- Preparing the sauce … Caramelize the butter and sugar in a pan, add the apples, cut into wedges or rings, and heat together with the caramel for about 1 minute. Now the calvados can be added and everything is swirled through well. When the alcohol has boiled off, pour in the apple juice and let the apples steep briefly. Take the apples out of the pan with a slotted spoon and keep them warm in the oven at 70 degrees. Pour the liquid cream into the pan, stir in and reduce briefly. Season with the cinnamon, white pepper and sea salt. Finally, assemble under the sauce with ice-cold butter until the desired consistency is achieved.
- Preparing the fillet … Cut the pork fillet into approx. 3 cm thick slices and flatten it slightly with the palm of your hand. Heat another pan with clarified butter and fry the fillets on both sides. Reduce the heat and finish cooking the fillets. Season with sea salt and black pepper from the mill. Finally, arrange everything on the telelr and add the steamed apple wedges (rings). Serve with spaetzle or potato noodles (but then fry them in butter until golden brown)
Facebook Comments